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Easy Channa (Chick Pea Curry)

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Submitted by tazvnh

Ingredients

1 1
MEDIUM MEDIUM ONIONS
finely chopped
2 2
CLOVES CLOVES GARLIC
chopped
1 ½ 23
TABLESPOONS ML CANOLA OIL
2 1E+1
TEASPOONS ML CURRY POWDER
indian
3 45
TABLESPOONS ML KETCHUP
30 867
1 1
BUNCH BUNCH CILANTRO
de-stemmed, chopped *
optional
2 2
INCH INCH CINNAMON STICKS *
6 6
EACH EACH CLOVES
crushed *
4 4
EACH EACH CARDAMOM PODS
crushed *

Directions

Fry the onions in oil at medium-high heat until golden and translucent, 2 to 3 minutes.

Add garlic, fry for a minute.

Add cinnamon, cloves and cardamom, fry for a minute (until the kitchen begins to smell really good!).

Now add the curry powder to the onions, fry for a minute or two.

As the mixture begins to stick, add the ketchup to make it more pliable.

Keep on frying for about 5 minutes, stirring fairly constantly.

Once this “base masala” is ready (one hint is if the oil starts separating from the mixture), just add the chickpeas, including the water they are in.

Stir to mix, heat until it boils, then cover and lower the heat to medium-low.

Cook for 15 minutes, take off heat and stir in coriander leaves.

Serve hot, with heated pita, tortillas, Indian bread (roti, naan or puri) or rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 342 20% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 800mg 33%
Total Carbohydrate 19g 19%
Dietary Fiber 11g 43%
Sugars g
Protein 24g
Vitamin A 3% Vitamin C 23%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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